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A traditional Mediterranean meal that can be served at any time of the day.

Eggs in Roman Red Sauce

1/2 cup chopped onion
1/2 cup sliced mushrooms
1 clove garlic, peeled, chopped
2 tablespoons olive oil
1 pound whole tomatoes, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 large eggs

1. In a deep skillet over medium-low heat saute onion, mushrooms, and garlic in olive oil. Stir in A chopped whole tomatoes, salt, and pepper. Simmer for 20 minutes.
2. Just before serving, crack eggs into the sauce and poach until done.

Makes 4 servings.